Maple Mustard Baked Chicken Fingers
Miss the crispy fried chicken you were able to once eat before being diagnosed with Celiac Disease? Or that insanely delicious honey mustard sauce from Wendy's? ha! I put that sauce on EVERYTHING.. from salads, to chicken nuggets, fries, and burgers. Yes, I had a tad obsession with Wendy's growing up...
Whether you shared the same passion for fast food as I once did or not, your entire family will fall in love with this healthy version of good ole fashion fried chicken.
- Boneless, skinless chicken tenders
- 1/2 cup soy or coconut milk
- 2 tsp. lemon juice
- 1 -1 1/2 cup gf bread crumbs (I love the brand Ian) otherwise you can also finely crush up gf crackers
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayo
- 2 T dijon mustard
- 2 T pure maple syrup
- Preheat oven to 400
- In a shallow dish, lay the chicken tenders flat. Combine milk and lemon juice and pour over the chicken.
- Cover and place in the fridge for 15 min (flip halfway through)
- In a separate shallow dish, combine the gf bread crumbs, oregano, and s&p.
- Take each tender out of the mixture, and roll into the breadcrumb mixture until fully and evenly covered.
- On an aluminum foil covered baking sheet, spritz with olive oil, lay the coated chicken tenders flat.
- Bake for 10 minutes, flip and bake for an additional 10 minutes until fully cooked. We love ours extra crispy so we broiled them for 1-2 min at the very end, for that extra crunch!
Maple Mustard Dipping Sauce:
- Stir Mayo, mustard, and maple syrup together until smooth. For additional sweetness, add in extra maple syrup to your liking.
I hope you enjoy the recipe as much as we did. Make sure to snap a photo and tag @bloatedbelly_co